Salt
Yakimono
The figure
Salt 2%
Salt the fish at 2% of its weight. Rest it, blot it, skin side first.
The salt
2% of the weight of the fish. An 80 g fillet takes 1.6 g. Oily fish — saba, sanma — go to 3 %; white fish sit at 1.5–2 %.
Salt it, then wait: 30 to 60 minutes for oily fish, anywhere from immediately to 20 minutes for white. Blot the water that comes to the surface before it meets heat. The skin tightens and the off-smell leaves with the water.
The fire
Skin side down. Medium heat, and do not move it. Wait until it releases before you turn it. Stop short — the centre keeps cooking off the pan.